Almond Biscotti Recipe

Preheat the oven to 350 degrees F, line baking sheets with parchment paper, and dust with flour.

Place the sugar, eggs, egg yolks, vanilla, and almond extract in a large bowl and whisk until very pale and airy (about 5 minutes on high speed).

Add the flour, baking powder, baking soda, and salt, and mix together until just barely combined.

Stir in the almonds and divide the dough in half.

Place half the dough on one side of the prepared baking sheet, and the other half on the other side.

Lightly dust with flour and shape into 2 long loaves (approx. 13-inches long and 2-inches wide).

Bake until puffed and cracked on top, and just beginning to turn golden around the edges (about 35 minutes).

Cool for 10 minutes, then cut diagonally into 1/2-inch slices.

Place the slices on a baking sheet, cut side up, and bake a second time (turning each slice over halfway through baking) until crisp and toasty (about 10 to 15 minutes).